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Low-Fat Express delivers a healthy all-new selection of low-fat recipes to fit every taste and every occasion, each one quick to prepare and ready to eat in less than 30 minutes.
  • $16.99 CAN
  • $16.99 US/INTL
Low-Fat Express
Chicken Hotpot

Chicken Hotpot      "Chicken Hotpot" is available in PDF format print friendly version
Tender-crisp carrots, bamboo shoots and bok choy make an outstanding appearance in this mildly hot and tangy hotpot.
 
Canola oil2 tsp.10 mL
Boneless, skinless chicken 3/4 lb.340 g
breast halves, chopped
 
Sliced carrot1 cup250 mL
Sliced fresh shiitake mushrooms1 cup250 mL
Can of shoestring-style sliced 8 oz. 227 mL
bamboo shoots, drained
Prepared chicken broth1/4 cup60 mL
Rice vinegar1/4 cup60 mL
Soy sauce2 tbsp.30 mL
Granulated sugar2 tsp.10 mL
Finely grated gingerroot1 tsp.5 mL
Sesame oil (for flavour)1 tsp.5 mL
Pepper1/2 tsp.2 mL
 
Sliced bok choy2 cups500 mL
Chopped red pepper1 cup250 mL
 
Water2 tbsp.30 mL
Cornstarch1 tbsp.15 mL
 
Heat canola oil in large saucepan on medium-high. Add chicken. Cook, uncovered, for 2 to 4 minutes, stirring occasionally, until no longer pink.

Add next 10 ingredients. Stir. Bring to a boil. Reduce heat to medium. Boil gently, partially covered, for 2 to 4 minutes until carrot is almost tender-crisp.

Add bok choy and red pepper. Stir. Cook, covered, for 2 to 4 minutes until vegetables are tender-crisp.

Stir water into cornstarch in small cup. Add to chicken mixture. Heat and stir until boiling and thickened. Makes about 6 cups (1.5 L). Serves 4.
 
1 serving: 189 Calories; 5.3 g Total Fat (2.1 g Mono, 1.7 g Poly, 0.8 g Sat); 49 mg Cholesterol; 13 g Carbohydrate; 3 g Fibre; 23 g Protein; 543 mg Sodium
 
 
 
Reprinted from Low-Fat Express © Company's Coming Publishing Limited

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